A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Miller's Ale House General Manager apply-www.millersalehouse.com/careers
POSITION SUMMARY
The General Manager has responsibilities of overseeing and directing restaurant operations, ensuring that the operation is financially successful and that it positively impacts overall company operations.
ESSENTIAL REQUIREMENTS & KEY RESPONSIBILITIES
People, People First, and People Growth Attracts, selects, hires, trains, coaches, and retains top quality Managers, Supervisors, and Team Members to operate and achieve desired business objectives and reinforce high-performance standards Achieves Promote-from-Within development goals Excellent judgment, discretion, and interpersonal skills Ability to handle multiple priorities simultaneously, meet deadlines, and drive collaboration across multiple functional areas Results-driven mindset that thrives in a fast-paced environment Communicates expectations and initiatives in a timely, effective, straightforward, and consistent manner Ensures expectations are clear and provides timely, direct, and honest feedback Ensures accountability is 100% consistent and fair. Holds themselves and their Managers and Team Members accountable Leadership Development Performs regular feedback and needs assessment for Supervisors, MITs, and Manager development programs Tracks and effectively communicates results of internal development and progression of Team Members and Managers in various development tracks and AORs Leads execution of development initiatives, mentoring, and career pathways for Coaches, Supervisors, Managers Guest Experience Manages the Guest feedback process and recovery of unhappy Guests, to ensure the return of every Guest (Chatmeter, STARS, etc.) Collaborates with Managers to create action plans to resolve and close issues Ensures all Managers and Team Members are fully informed and understand new programs. All rollouts and initiatives are effectively implemented Presents a professional image to Guests, Managers, Team Members, and MAH Leaders Ensures that the restaurant is clean and well-maintained. Manages the repairs/maintenance, as well as capital expenditures appropriately Sales Builds and maintains positive relationships with area businesses and social communities Actively participates in charitable and community events Has a strong understanding of the competition and business opportunities Responsible for profit and loss statement of primary restaurant Identifies sales and day-part deficiencies, along with other issues that may impede restaurant performance, and implements solutions Profits Ensures Managers understand the P&L and work toward operating with cost efficiency in their AORs Operates a financially profitable business without sacrificing the Guest experience Analyzes P&L to identify issues and areas of opportunity, measures results, and adjusts as needed Regularly audits money handling, including verification of safe, paid-outs, and deposits Leverages all tools and data to identify underperforming areas, challenges, and opportunities Operational Excellence Provides ongoing training and supervision to Managers and Team Members to ensure flawless execution of all company processes, procedures, and practices Maintains Health and Sanitation Standards Responsible for upholding all legal and law mandates ensuring that all areas of compliance are maintained Ensures accurate sales projections in HotSchedules and Crunchtime Lives the Mission and Core Values Reflects the Mission and Core Values, in attitude and action Holds oneself accountable to the daily demonstration of our Mission, Core Values and Codes of Conduct in their personal behavior Coaches/collaborates with Managers to ensure decisions reflect the Mission and Core Values
REQUIRED SKILLS & EDUCATION
Strong decision-making and leadership behaviors Exhibits strong technical skill set to drive the business forward through process improvement Excellent verbal and written communication Critical understanding of hospitality operations Strong interpersonal skills Ability to multi-task and manage multiple projects simultaneously Works well independently, and as part of a collaborative team Ability to motivate and influence others Maintains composure under pressure Excellent time management, organizational, and critical thinking skills Excellent computer skills with Microsoft Outlook, Office (Excel, PowerPoint, Word), and Teams Strong Guest focus skills; including owning Guest loyalty and recovery Maintains current Manager Food Safety & Alcohol Certifications
PHYSICAL DEMANDS
The General Manager is expected to be able to perform the job functions with reasonable accommodation.
Physical demands include:
Moving throughout the restaurant 85% of the time; including both the front and back- of-the-house Standing for long periods of up to 10 hours at a time Exposure to heat in the kitchen while inspecting food prep, line cook work areas, and at the expeditor area where Guest food orders are being delivered Tolerance for a loud work environment; to include music, sporting events, and Guests over long periods of time Stooping and/or crouching to retrieve items from the floor Stretching or climbing a ladder to retrieve items out of arm's reach Listening to Guest issues and Manager and Team Member comments or concerns Frequently moves, carries, and lifts food & beverage items weighing up to 40 pounds Hours of Operation 11am-2am (most nights), 7 Days a
